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• W2149287390 abstract "Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products – peroxides, and secondary – TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity." @default.
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• W2149287390 date "2007-12-01" @default.
• W2149287390 modified "2023-09-27" @default.
• W2149287390 title "Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages" @default.
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• W2149287390 doi "https://doi.org/10.1016/j.meatsci.2007.05.026" @default.
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